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Stuart Ralston, Aizle

Aizle is a Scottish Neo-Bistro on Edinburgh's South Side. Chef Stuart and Mixologist Krystal have brought their original concept to the people of Scotland via London, NYC and the Caribbean.

Aizle has no traditional menu - something completely unique to Scotland and to most of the UK. With no restrictions, Stuart and Krystal have the freedom to utilise the very best produce, farms and suppliers have to offer. The customer benefits by knowing everything on their plate is at the height of its freshness and seasonality.

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STUART RALSTON'S TRUFFLE DASHI CUSTARD, PROSCIUTTO, DATES AND LEMON SABAYON

SERVES ONE

Ingredients

  • 5g Dashi powder

  • 4 eggs

  • 185ml milk

  • 185ml cream

  • 4ml soy sauce

  • 2 small drops white truffle oil

  • 4 medjool dates chopped into small dices

  • 2 thin slices of good quality Parma ham

  • 2 egg yolks

  • 250ml olive oil

  • Juice of one whole lemon, zest of one lemon

  • 50ml water

Method

For Custard:
Blend altogether, and place in eggcup or small bowl. Place inside a tray and pour bowling water into tray to cook the bowls, you want the water around 1/3 of the container your cooking it in, bake in oven around 120c for 8-10 mins or until just set.

For Lemon Sabayon:
Whisk egg yolks, water and lemon juice in a bowl over a pot of very gently simmering water, until slightly thickened and airy, once the egg yolk starts to thicken like a mayonnaise take off heat and whisk in olive oil

Place chopped dates onto warm custard, layer on the prosciutto, top with the lemon sabayon.